File my reaction under “grotesquely surprised” if you remain unfamiliar with the existence of Momofuku’s famed Cereal Milk™. It’s okay, I’m not mad, just surprised and will now contort my face into a super unattractive expression of untainted astonishment and curiosity.
If you haven’t heard of said milk, do not be ashamed. In fact, I love you for living in a world unmarred by twisted diary dreamscapes. This magical milk essentially captures the flavor of milk at the end of a bowl of cereal. It’s made by steeping milk in toasted cornflakes with a bit of brown sugar. I first thought to make this milk and use it in a batch of waffle cones. Approximately 2 seconds later I realized the obvious: this milk should be made into ice cream!
I’m just going to put it out there and mention that this is probably my favorite ice cream ever to emerge from my mixer. The flavor is remarkably intense and the texture dense and creamy. I was worried that starch from the cereal would somehow make my milk chalky tasting but it was not so! I think the key might be to toast the corn flakes first and steep them no longer than 30 minutes so that the cereal doesn’t totally dissolve.
Oh, what’s that on top? Just some chocolate covered corn flakes! This is laughably easy. I took 1 oz of milk chocolate and melted it over low heat in a saucepan. Once it was melted, I removed it from the heat and added about 1 1/2 oz finely chopped dark chocolate and stirred like crazy. After both chocolates were melty and incorporated, I poured it into a bowl with 1 cup of corn flakes and gently stirred the mixture until all the flakes were coated. Then I spooned the flakes over a parchment lined baking sheet and let the chocolate firm up. A quick trip to the fridge will do the trick, then BAM chocolate crunch deliciousness.
Corn Flake Ice Cream
2 C Corn Flakes
¼ C + 2 T Brown Sugar, separated
2 ½ C Whole Milk
1 C Heavy Cream
Pinch of Salt
1 tsp Tapioca Starch
4 oz Cream Cheese
Preheat oven to 300 degrees F. Spread corn flakes on a parchment lined baking sheet. Bake on a rack centered in the oven for 8-10 minutes until fragrant but not burnt looking. Remove corn flakes from oven and transfer to a large bowl or pitcher. Add Milk and 2 T brown sugar to bowl/pitcher and let steep at room temperature for 30 minutes.
In a small saucepan over moderate heat, whisk ¼ C brown sugar and salt into the heavy cream until dissolved. Whisk in tapioca starch and continue whisking until mixture is slightly thickened. Remove from heat.
Strain cornflakes from milk with a fine mesh strainer or cheesecloth, catching the milk in a large bowl. Transfer milk to blender and add the cream cheese. Blend on high speed until smooth. Pour milk back into the large bowl and add the cream mixture. Give a quick whisk, then refrigerate, covered, until thoroughly chilled. Once chilled, freeze in your ice cream maker according to manufacturer’s instructions.